Zucchini and avocado fritters with lemon coconut yoghurt recipe

Deliciously fresh and light, these fritters make the perfect brunch

Ingredients

Makes: 6 fritters

2 zucchini, coarsely grated

Himalayan salt and ground pepper

2 eggs, lightly beaten

1 cup baby spinach leaves, shredded

1⁄4 cup basil leaves, finely chopped

1⁄2 cup almond meal

1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground coriander

1 tablespoon psyllium husk

1 tablespoon virgin organic coconut oil

Lemon coconut yoghurt

1⁄4 cup Coyo juice (or replace with Greek yoghurt)

Zest of ½ lemon

Himalayan salt and ground pepper

Paprika

Sliced avocado and baby rocket leaves (to serve)

Method

1. To make the fritters, place the grated zucchini in a colander with some salt. Sit for 10 minutes to release the moisture. Squeeze dry with your hands.

2. In a mixing bowl, combine the zucchini and all the remaining fritter ingredients except the coconut oil and mix well.

3. Melt the coconut oil in a large non-stick frying pan over
a medium heat, then add large spoonfuls of the zucchini mixture in batches. Use a spatula to gently press the mixture to flatten.

4. After 3 minutes, turn the fritters and cook the other side for 2 minutes or until golden brown. Repeat until the batter is used up.

5. To make the lemon coconut yoghurt, combine the Coyo, lemon juice and zest in a small bowl. Season and sprinkle with paprika.

6. Serve the fritters with avocado, rocket and a dollop of lemon coconut yoghurt.

Recipe from The Healthy Life by Jessica Sepel, available now from Pan Macmillan Australia. 

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